Fruited Turkey & Spinach Salad Recipe

Fruited Turkey & Spinach Salad Recipe
After eating a heavy holiday meal, it’s sometimes nice to serve something light for a few days after the holiday. Leftover turkey is used in this delicious Fruited Turkey & Spinach Salad. It’s quick to put together, and makes a full meal when paired with a few of those leftover rolls. This salad is similar to one served at a popular healthy food shop located in Terminal 3 of the JFK airport; it’s better, of course, since it’s made at home with the freshest ingredients.
If there’s no leftover turkey, cooked chicken can be substituted, or, if there is turkey in the freezer from the Slow Cooker Turkey Breast Module, it can be used as well. If time is short, any good commercial balsamic vinaigrette can be used in this salad with good results (even though the dressing takes only about 5 minutes to whip up).

6 Servings
1/2 cup olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch dried oregano
1 pinch dried rosemary
1 pinch dried basil

2 medium pears, peeled, cored, and sliced
1/4 cup dried cranberries
1/4 cup red onions, thinly sliced
1/4 cup toasted walnuts
2 cups cooked turkey, diced

1 10 oz. package fresh spinach
1/2 cup crumbled blue cheese
1/4 cup dried apricot halves, chopped
  1. Place the dressing ingredients in the blender or MagicBullet; process until blended.

  2. Mix the pears, cranberries, red onions, walnuts, and turkey in a large serving bowl.

  3. Pour half of the dressing over and toss.

  4. Add the spinach, blue cheese, and apricot halves; toss well, add additional dressing if necessary, and serve.

Amount Per Serving
Calories 423 Calories from Fat 264
Percent Total Calories From: Fat 62% Protein 18% Carb. 20%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 6 g
Cholesterol 43 mg
Sodium 301 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 0 g
Protein 19 g

Vitamin A 74% Vitamin C 28% Calcium 0% Iron 18%

You Should Also Read:
Quick Ways with Holiday Leftovers

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.